Photos by Claire Zheng
The kiwifruit, currently in season, is frequently mistaken as being an export from New Zealand. In fact, it originates in the mountains and hills of South China. Yes, China. Known as the Chinese gooseberry, it was first introduced to New Zealand in 1904 by a school headmistress named Mary Isabel Fraser, who brought the prized seeds across the seas. It was a novelty crop until 1959, when its name was changed to kiwifruit, after New Zealand’s national bird, the kiwi – itself small, brown and furry. Today, kiwifruit are New Zealand’s highest-earning horticultural crop and a marketing success story.
Chefs love using the kiwifruit because it’s different, colorful and – when used correctly – adds a unique sweet and tangy touch to just about anything. Western Kitchen Pastry Chef Anita from the Chimelong Hotel Guangzhou likes to pair it with the Italian staple of panna cotta for a deliciously light and creamy treat. This simple recipe will bring joy and smiles to the whole family, and makes for a perfect late autumn dessert.
Ingredients (serves six):
6 egg yolks
100g granulated sugar
200g whipping cream
120g kiwifruit, diced
1) Put the six egg yolks into an electric mixer. Mix in the granulated sugar till frothy and light.
2) Put whipping cream in a bowl and fold in the egg and sugar mixture from the fridge. Add the Cointreau and mix. Add most of the diced kiwifruit, but set aside a small amount for later.
3) Place the mixture in a tall glass and put it in the fridge for about two hours till it sets.
4) Remove and top with leftover diced kiwifruit. Decorate as desired with strawberries, mango or chocolate curls.
// This recipe is courtesy of Chimelong Hotel Guangzhou, Panyu Dadao, Panyu District 番禺区番禺大道 (8478 6838)